Channeling the green box that the girl scouts love to tote, these little minty chocolaty cookies were a nice change.  Slice-and-bake instead of rolling out makes for slightly less even rounds, but the chocolate drizzle adds some elegance, and makes for a pretty present cookie.

Three more to go…

Chocolate Chocolate Thin Mints
adapted from Bon Appétit

Makes about 3 1/2 dozen

ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg

6 ounces good quality very dark chocolate

to do:

Mix flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract, and sugar.  When blended, add the egg and beat again.  Add the dry ingredients and make a sticky-ish dough.

Divide dough between 2 sheets of plastic wrap, and form into a 2-inch diameter log.  Wrap thouroughly and refrigerate until slice-able, a few hours to a day.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.  Slice the dough into 1/4 inch slices.  place slices on baking sheets about 1 inch apart.  Bake until edges are dry, about 15 minutes.  Let cool on racks with parchment underneath to catch the chocolate drizzle.

Melt the chocolate in a bowl over a boiling pot of water. Let sit about 10 minutes to cool.  Dip a fork into the chocolate and shake back and forth across the cookies to drizzle.  I did it both ways to make a cross-hatch pattern.

~~~~~~~~~~~~~~

The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project